Quick Italian Wedding Soup
2 tablespoons butter
1 cup frozen chopped onion
1 cup crinkle cut carrots
2 teaspoons minced garlic
2 32-ounce boxes low-sodium chicken broth
16 oz. Package frozen Italian-style meatballs, baked per package directions
15 oz. Can great Northern beans, drained and rinsed
1 cup small pasta
6 oz. Bag fresh baby spinach
½ cup shredded parmesan cheese
In a large dutch oven, melt butter over medium-high heat. Add onion, carrot, and garlic; cook 4-5 minutes, stirring frequently, or until carrots are tender. Add broth, meatballs, and beans; bring to a boil over medium-high heat. Add pasta, reduce heat and simmer 6-8 minutes or until pasta is tender. Add spinach and cheese; cook for 1-2 minutes or until spinach is wilted.
